Mixed Culture Fermentation of Cucumber Juice with <i>Lactobacillus plantarum</i> and Yeasts
M.A. Daeschel, H. P. Fleming, Roger F. McFeeters
Journal of Food Science
Abstract
ABSTRACT Saccharomyces cerevisiae and Saccharomyces rosei were tested for use in mixed culture fermentation of cucumber juice with Lactobacillus plantarum. Extent of sugar utilization and the ratio of products formed (lactic acid:ethanol) were influenced by time of inoculation and cell numbers of each microorganism. Sugar fermentation was complete within 6 days at 28°C when similar numbers of bacteria and yeasts were added simultaneously, or when yeasts were added before the bacteria. Sugar remained when only L. plantarum was added, or when yeasts were added in low numbers. Glycerol was produced when yeasts were present, the concentration being directly related to NaCl concentration. Results suggest advantageous uses of yeasts to complete fermentation and to modify acidity.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
sugar fermentation completes within 6 days
“Sugar fermentation was complete within 6 days at 28°C when similar numbers of bacteria and yeasts were added simultaneously, or when yeasts were added before the bacteria.”
glycerol production is related to NaCl concentration
“Glycerol was produced when yeasts were present, the concentration being directly related to NaCl concentration.”
mixed culture fermentation influences sugar utilization and product ratio (lactic acid:ethanol)
“Extent of sugar utilization and the ratio of products formed (lactic acid:ethanol) were influenced by time of inoculation and cell numbers of each microorganism.”